This is the chocolate I told you yesterday ... the recipe is like my booklet. For a West Indian chocolate of 2-3 persons 550 ml of semi-skimmed milk 20g of cocoa stick 30g of chocolate powder (pure cocoa) 100ml of water 120g of sweetened condensed milk ...

Chocolate called "communion"

This is the chocolate I was talking about yesterday ... the recipe is like on my booklet.

For a West Indian chocolate of 2-3 people

550 ml of semi-skimmed milk 20g of cocoa stick 30g of chocolate powder (pure cocoa)
100ml water
120g sweetened condensed milk
½ tsp. to c. bitter almond essence (about 10 or so drops)
1 tbsp. to s. mashed cornflour (4g)
1 vanilla bean exhausted
The zest of 1/2 lime
1 stick of cinnamon 30g of almonds (optional)
Preparation of chocolat antillais
In a large saucepan, put on a very low heat (5/9 for my part) the milk in which you have infused the zest of lime, the cinnamon stick, the vanilla bean exhausted and a little grated nutmeg. MILK MUST NOT BEGIN. This brewing process lasts an average of 10-15 minutes.
In a bowl, grate the cocoa powder. Add the chocolate powder and pour over the water that you will have previously heated.
Dissolve the chocolates completely.
Pour this chocolate mixture into the flavored milk and mix together. Cook slowly about 10 minutes.
Optional step: Meanwhile, pile the almonds. Lock them in a clean cloth. To tie well. Tie a slice of almonds to the handle of the pan, soaking it in the chocolate.
Add the sweetened condensed milk and mix well to add to the chocolate. Add the drops bitter almond essence, and let it simmer for 20 minutes.
10 minutes before the end of cooking, thicken with cornstarch dissolve in a little cold water while pouring slowly while stirring to avoid lump formation.
Carefully pour the cornstarch to monitor the degree of thickening. The chocolate should be slightly unctuous.
Let it cook over low heat, turning from time to time about 10 minutes.
Sieve and serve hot.
I did not try but it is possible to do with a traditional chocolate in tablet ....

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